Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate

Aziz, Ahsan; Khan, Nasir Mehmood; Ali, Farman; Khan, Zia Ullah; Ahmad, Shujaat; Jan, Abdul Khaliq; Rehman, Noor; Muhammad, Nawshad

doi:10.1016/j.foodchem.2020.126894

Cited by 23 publications

(27 citation statements)

References 26 publications

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“…Chen et al ( 60 ) reported increase in the emulsification properties of thermally treated pea protein when the concentration in the emulsion increased to 10 mg/mL but above this concentration, the interfacial saturation point of the protein was reached. However, Aziz et al ( 61 ) reported that increasing corn protein concentration (0.1–2%, w/v) improved the EAI, which suggests that the type of protein is also important.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates

Asen

Aluko

2022

Front. Nutr.

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This study was carried out to investigate the effect of heat pre-treatment of pea proteins at different pH values on the formation of functional protein aggregates. A 10% (w/v) aqueous mixture of pea protein concentrate (PPC) was adjusted to pH 3.0, 5.0, 7.0, or 9.0 followed by heating at 100°C for 30 min, cooled and centrifuged. The supernatant was sequentially passed through 30 and 50 kDa molecular weight cut-off membranes to collect the <30, 30–50, and >50 kDa fractions. The >50 kDa fractions from pH 3.0 (FT3), 5.0 (FT5), 7.0 (FT7), and 9.0 (FT9) treatments had >60% protein content in contrast to the ≤20% for the <30 and 30–50 kDa fractions. Therefore, the >50 kDa fractions were collected and then compared to the untreated PPC for some physicochemical and functional properties. Protein aggregation was confirmed as the denaturation temperature for FT3 (124.30°C), FT5 (190.66oC), FT7 (206.33oC) and FT9 (203.17oC) was significantly (p < 0.05) greater than that of PPC (74.45oC). Scanning electron microscopy showed that FT5 had a compact structure like PPC while FT3, FT7, and FT9 contained a more continuous network. In comparison to PPC, the >50 kDa fractions showed improved solubility (>60%), oil holding capacity (~100%), protein content (~7%), foam capacity (>10%), foam stability (>7%), water holding capacity (>16%) and surface hydrophobicity (~50%). Least gelation concentration of PPC (18%), FT3 (25%), FT5 (22%), FT7 (22%), and FT9 (25%) was improved to 16, 18, 20, 16, and 18%, respectively, after addition of NaCl.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates

Asen

Aluko

2022

Front. Nutr.

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“…Peng et al [12] also reported that mean droplet size of pea protein-stabilized oil-in-water emulsions decreased (from ~9.9 to ~1.3 µm) as the protein concentration increased from 0.1% to 0.5%. In another recent study by Aziz et al [22], mean droplet size of oil-in water emulsions stabilized by acorn protein was reported to decrease as the protein concentration increased from 0.1% to 1%.…”

Section: Droplet Sizementioning

confidence: 92%

Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions

Karaça

2020

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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The goal of this study was to investigate the effect of emulsion formulation on characteristics of oil-in-water emulsions. Varying concentrations of biopolymers including maltodextrin, gum arabic and pea protein were used in the formulation of emulsions created according to an extreme vertices design. Mean droplet size of oil-in-water emulsions changed between 0.9-2.5 µm and decreased with increasing pea protein concentration. Creaming stability ranged between 9-100% and increased as the concentration of pea protein increased. The results of this research suggest that pea protein can be utilized as an emulsifier for oil-inwater emulsions with low oil concentration as it has the ability to decrease the mean droplet size and increase creaming stability of the emulsions.

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“…After homogenization, 20 µL of each emulsion was diluted with 5 mL of 0.1% ( w / v ) SDS solution and shaken rapidly. The absorbance was measured at 500 nm [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Zhu

Chen

Zheng

et al. 2022

Foods

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High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

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Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate

Cited by 23 publications

References 26 publications

Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates

Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates

Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

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